Traditional polenta takes about an hour of cooking time and isn't always the best choice when you're in a hurry. This quick polenta's texture isn't as refined as its slow cooked counterpart but is perfect for frying. Serve these as an appetizer with chutney and dipping sauce or pair with stew and chili.
Ingredients
- 3 1/2 Cups Water
- 7.3 Oz (1 1/2 cups) Cornmeal
- 3 Grams (1 Teaspoon) Kosher Salt
- 1 1/4 Cup Vegetable oil
the method
Pour 2 cups of the water in a small saucepan and bring to a boil.
While you're waiting for the water to boil, combine the cornmeal and salt. Add 1 1/2 cups of water and blend well.
Mix cornmeal with water before adding to boiling water.
After the water comes to a boil, reduce heat to low, and whisk in cornmeal mixture. Continue to cook over low heat, stirring frequently, for about 10 minutes. The mixture will be seriously thick. Spread the polenta evenly in a 9 x 13 baking pan and refrigerate for about 30 minutes or until cooled. (If you have more time to chill the polenta, you can just transfer to a bowl to cool. Spreading the mixture in the pan just helps it to cool down more quickly.)
Thick polenta for baking & frying
Spreading out in a baking pan helps the polenta to cool quickly.
Pour about about 1 1/4 cups of vegetable oil in a 12" wok or skillet and heat on medium until the oil reaches 350-375 degrees. (I use the "5" setting on my electric stove.) Toss a pinch of polenta into the oil; when it starts to sizzle, the oil should be ready.
Scoop the polenta out with a tablespoon sized cookie dough scooper. Alternatively, you can use your hands to roll the polenta into balls. If the mixture sticks to your hands, oil them.
A tablespoon cookie dough scoop makes it easy!
Drop the balls into the hot oil and with the back of a spatula flatten each slightly. Cook for about 2 minutes, flip each over, and cook for about another 2 minutes. If your polenta is taking a lot longer to cook, you need to increase the heat. If the outside of the polenta is cooking too fast, you need to turn the heat down.
Transfer to a paper-towel lined plate and continue frying until all the polenta has been cooked.
Pan fried polenta
Vegetarian Chili with polenta dumplings